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Beginners FAQ on sausage making, meat curing etc may often be found at the head of each relevant section, but here is the place to ask experienced users for advice if you are still stuck or need more information...we're here to help!

Hi folks, anyone cured a sheet of 'bacon ribs' before ? Normally they are cured as part of the side but I've just taken a full sheet off a belly and was going to have them as 'Chinese' bbq ribs, but now fancy the cured, the type you would have with cabbage ! What I need to know is how to work out the weight of the cure - should I just weigh them and deduct 50% for the bone. Also, how long - would a couple of days do it ?

Thanks. Ste

"Success is going from failure to failure without a loss of enthusiasm." - Sir Winston Churchill

Hi Phil, I didn't scrape the meat down to the bone but left enough on them without being too generous. They weigh 1500g so was thinking of using your calculator for dry cured bacon, then divide the final amount by 50% as I believe bone won't absorb the cure. They will be cooked in water, so if too salty can be changed after tasting. I'm not too bothered about the salt/sugar amount, but don't want to go over with the nitrites. What if i dropped to 40%- 45%, do you think it would still cure if left longer ?

"Success is going from failure to failure without a loss of enthusiasm." - Sir Winston Churchill